Ok Guys here's one for you ...
What is best Rapeseed Oil or Soybean Oil? I am most interested about the smoke point and the long term health risks for each.
I have been told that smoke from the oil during cooking can be toxic, is one worse than the other??
Would be interesting to view your comments.

Inhaling any kind of smoke is not a good idea healthwise. As long as you have good ventilation in your kitchen, though, smoke is not an issue.

Smoke from oil is far less of a concern than oil that's been oxidized by heat. Heat creates trans fatty acids. This is what makes oils unhealthy. At least those that are susceptible to damage by heat, mainly liquid oils. Unfortunately, almost all rapeseed and soy oils have been processed using heat, so they aren't the healthiest choice for cooking/frying. Your best bet is to use a liquid oil that hasn't been exposed to heat (extra virgin olive oil) and take care not to heat it too much (use it in salads or add off the stove) or use a far more stable saturated fat like beef fat, pork fat/lard, palm oil or coconut oil. Because of their molecular structure, saturated fats are the most stable/healthiest fats for frying/sauteeing.

Rapeseed and soybean oils are a lose-lose situation. Not only are they unhealthy because of the processing they go through, they taste horrible. The only good thing about them is price. If you render/save/freeze the fats from roasts/bacon, though- that's the most economical, best tasting and healthiest option of all. Saving enough fat to deep fry gets a little tricky, but it can be done. Also, because of the trans fats/hydrogenated oil scare, palm oil is becoming a lot more available/affordable. Palm oil is excellent for deep frying.

there is an urban myth that trans fatty acids are formed during deep fat frying, it is simply untrue. The trans FA are formed in an industrial process to get more saturation into the FA to increase stability (lessen breakdown).

My advise is don't worry about smoke point. I have used rape seed oil in deep fat frying and other processes for years without problems (none that I am aware of, anyway ).

Rape seed oil is very healthy, as it contains omega 3/6 FA. A 50/50 mix of RSO and olive oil (not necessarily EVO) will provide an ideal (current wisdom) balance of omega 3/6 FA. And to me and others, RSO tastes just fine.

Recent research has shown cotton seed oil to be the best for deep fat frying, but I've never seen it for sale.
HTH
watt

there is an urban myth that trans fatty acids are formed during deep fat frying, it is simply untrue. The trans FA are formed in an industrial process to get more saturation into the FA to increase stability (lessen breakdown).

Although the amounts of trans fatty acids produced by heating oil in your home is minimal compared to the quantities potentially found in commercial foods, trans fatty acids ARE formed during deep fat frying. During heating, cis bonds can reconfigure into trans bonds.

I find that peanut oil works really well for deep frying. Canola (modified rapeseed oil) has always imparted an undertone of undersirable flavor to my deep fried food.

When I was investigating smoke points of various oils, I learned a lot about canola oil because at the time it seemed to be a good choice. However, I will NEVER use canola oil as a food product again. Canola is GENETICALLY MODIFIED rapeseed. Transgenic modification has been used to increase the total saturated fatty acid content of canola. That means DNA from an unrelated organism has been artificially introduced. For deep frying, I use peanut oil.

Canola is also said to prolong food freshness. I don't recall who said this, but he said "Food that doesn't go bad, is bad for you," meaning that preservatives aren't good for you. Canola falls into this category.

of the SCIENTIFIC papers I've looked at, the concensus is that there is minimal production of trans fatty acid (esters) formed from prolonged frying of potato products, and that the neccesary replenishment of fresh oil from time to time reduces those levels to insignificant. So, yes, cis isomers can flip to trans isomers, but in minute and insignificant amounts.

As for the rest of the 'information' cited above, its all hearsay, or put another way, a complete load of ********.

You will believe what you want to believe in the end.

I use rape seed oil all the time. I've been told on many occassions I look up to 10 years younger than I am, my cholesterol is low, my eyesight is normal for my age, and the last retinal scan showed an improvement over the one before, which was excellent. My blood pressure is usually around 125/75, and resting pulse is below 60 bpm. I do not suffer from BSE, nor have I been exposed to 'mustard gas'. But, I don't eat at McDonalds, or KFC, or at burger joints, pizza joints or eat chilli dogs.